T-to-the-A

Recipe for success

In The Daily Drool on May 23, 2009 at 3:28 pm

Sometimes you have to turn off the computer, put away your characters, step outside the story, and do something simple.  Something with directions.   Something guaranteed (more or less) to work.

Today is one of those days.  

 PARMESAN PEPPER BREAD

1 ¼ cups warm water (100-110 F)

2 packages Fleischmann’s Traditional Yeast

2 tablespoons sugar

1 ½ teaspoons Spice Islands Medium Grind Black Pepper

1 teaspoon salt

3 ½ to 4 ½ cups all-purpose flour

1 egg

1 cup grated Parmesan cheese

1 egg white, lightly beaten

DIRECTIONS

Place ½ cup warm water in large warm bowl.  Sprinkle in yeast; stir until dissolved.  Add remaining water, sugar, pepper, salt, and 1 cup flour; blend well.  Stir in whole egg, Parmesan cheese and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, abot 4-6 minutes.  Place in greased bowl, turning to grease top of dough.  Cover; let rise in warm, draft-free place until doubled in size, about 30-45 minutes.

Punch dough down.  Remove dough to lightly floured surface; divide into 3 equal pieces.  Roll each piece to 28-inch rope; braid ropes.  Place on greased baking sheet.  Form braid into circle; pinch ends together to seal.  Cover, let rise in warm, draft-free place until doubled in size, about 20-40 minutes.

Brush loaf with egg white. (I do this about mid-three quarters through the baking process, since it tends to shrink the dough if you do it too early.  It’s not a necessary step, just gives the bread a shiny finish)   Bake at 375 F for 25-30 minutes or until done.  Remove from sheet; let cool on wire rack.

Sit back and grin at the success.  Never-mind the computer, it will get over it.

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  1. You are absolutely right! The trick for me, is knowing when to give in and admit it’s one of those days…

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